Crispy baguette and soft ricotta come together in this bite-sized appetizer that’s sure to impress.
Some of the best appetizers really come down to just two things: bread and cheese. I’m no stranger to the simplicity of sliced cheese served with pieces of bread or crackers. But with a little extra effort, you can take humble bread and cheese to a delectable new level. Take, for example, this ricotta crostini recipe, where crunchy French baguette slices and melt-in-your-mouth ricotta get brought to life with a handful of flavor-enhancing ingredients. It can be fantastic as an appetizer but is also great served alongside a fresh salad or as a snack on a summer’s day (one of my favorite ways to enjoy it).
Regardless of how you decide to serve and enjoy this recipe, it’s sure to impress. The creaminess of the ricotta is absolutely divine, while the addition of lemon zest and your choice of herbs helps give this recipe its ultra-fresh flavor. Once ready to serve, a drizzle of honey adds a lovely pop of sweetness, too. My favorite herb to use with these ricotta crostini is basil, but mint, thyme, or oregano could also work well. After all, I always like to find ways to incorporate any fresh herbs that I already have in my fridge into whatever I’m cooking up.
Which reminds me—this recipe happens to be one of my favorite ways to use up leftover ricotta, too. If ever I have some remaining from another recipe, this crostini is my go-to way to make sure no delicious ricotta is ever wasted!
What is ricotta?
Ricotta is an unripened Italian cheese made from whey. It’s traditionally made using cow, goat, sheep, or Italian water buffalo whey leftover from the production process of other cheeses like mozzarella or provolone. Modern ricotta, however, tends to be made from milk instead of whey. The result is a very soft, very moist white cheese, a bit similar to cottage cheese (though they differ in their production processes). It really is a versatile star, used in everything from savory recipes like this crostini to desserts. It doesn’t have too much flavor of its own, but that’s what makes it such a great vessel for ingredients like olive oil, garlic, lemon zest, and herbs.
Want to know a ricotta tip for when you’re preparing your crostini? Use room-temperature ricotta instead of taking it right from the fridge, and you’ll be able to achieve a creamier, more spreadable consistency.
How do I store leftovers?
Leftovers can keep quite well, but only if you anticipate having leftovers in advance. That’s to say: Only prepare the amount of ricotta and crostini that you know will be eaten. This is because the ricotta mixture and the crostini pieces are best stored separately. The crostini, once completely cooled, can be kept in an airtight container for up to 2 days in a cool, dry place. The whipped ricotta can also be stored in an airtight container in the fridge for up to 2 days. If you try to store the crostini with the ricotta already spread on top, it will quickly turn soggy.
Serving suggestions
Though you can definitely serve this ricotta crostini as a snack on its own (perhaps with a nice beverage), there are also so many great pairing options for this bite-sized dish. A fresh salad is one of my favorite things to serve alongside it, the perfect way to complement the freshness of the crostini’s herbs and lemon zest. Check out this Mediterranean Salad, this Farro Salad, or this Strawberry Salad for some added sweetness.
When I’m in a more indulgent mood, I like to have this ricotta crostini as an appetizer before a lovely dish of Italian pasta, like this Spaghetti Aglio E Olio, Pasta Puttanesca, or Fettuccine Bolognese.
If you’re looking for more ways to use ricotta, this Lemon Ricotta Pasta recipe is worth checking out, too.
Ricotta Crostini
Ingredients
- 1 French baguette
- 1 garlic clove halved
- 1 1/2 cups whole milk ricotta at room temperature
- 1 tablespoon lemon zest
- 1 teaspoon extra-virgin olive oil plus extra, for brushing
- 2 teaspoons whole milk or cream
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh herbs optional, for topping (such as basil, mint, or thyme)
- Honey optional, for drizzling
Instructions
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Slice the bread diagonally into 1/2-inch pieces. Preheat your oven to 375°F.
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Arrange the baguette slices on a baking sheet. Brush both sides with olive oil, then season with salt and pepper. Bake for about 5-7 minutes on each side until the slices are golden and crisp.
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Immediately remove the toasted bread and rub the cut side of the halved garlic clove on each warm slice to impart a mild garlic flavor.
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In a bowl, combine the ricotta with lemon zest, 1 teaspoon olive oil, and whole milk. Season with salt and pepper, and stir until the mixture is smooth and easily spreadable.
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Serve by spreading the whipped ricotta onto the crostini or use it as a dip. Optionally, garnish with fresh herbs or a drizzle of honey if desired.
Nutrition
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